星期三, 8月 19, 2009

食譜: 通少豉油雞 (simmered chicken in Soya sauce)

Google 版:
http://tonynkaren.blogspot.com/2009/08/simmered-chicken-in-soya-sauce.html


天氣仍然都係好熱吓, 不過天氣下星期應該開始會轉涼啦, 見天氣咁好, 好多時, 我都做做吓野會出左去行下,
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食吓雪糕咁呀, 哈哈

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最近我開始好留意卡路里攝取量, 好想知道我一日到底有無超標, 以我估計, 我一日至少要2400卡路里, 唔好以為好多呀,
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出街食一餐隨時都可以食左1200-1500呀, 所以真係要好小心先得呀

今日出哩隻豉油雞,

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雞胸真係非常之嫩滑呀, 我研究o左好耐啦, 通常就咁整隻雞, 無論係浸佢, 炆佢都好, 好多時就係太熟, 個雞胸好鞋, 好難吃, 一係就雞脾唔熟, 食時血淋淋, 好難兩全其美

所以今日我同大家分享哩個新方法, 希望幫到大家

首先,

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雞要好似打坐咁, 比雞脾, 最難熟嘅部份先炆, 等佢熟透, 但千祈唔好比雞胸點到汁料喎, 之後先處理雞翼, 最後熄火先炆雞胸, 詳細做法, 記得睇下面將步驟圖呀

咁做, 保證雞胸又滑, 雞脾又熟呀, 記得切雞要等涼先得呀, 熱辣辣係唔會切得靚

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以後整雞唔會再係難事, 大家記得要試吓啦

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(Password: tonytsang)
tonytsang and kareny recipy
Prep 準備: 5 minutes |  Cook烹調: 50 minutes |  For 份量: 4 people 

材料 Ingredients
紅字代表有資料提供, 請按下去
(Click the red word to see more detail)
tonytsang and kareny recipy
1- 冰鮮雞一隻 (1 forzen chicken)
tonytsang and kareny recipy
2- 薑3片 (3 slices of ginger)
tonytsang and kareny recipy
汁料 Sauce
份量只供參考 (just for reference only)

tonytsang and kareny recipy
1- 紹興酒4湯匙 (4 tbsp of ShoHing cooking wine)
tonytsang and kareny recipy
2- 豉油雞汁1樽 (1 chinese teriyaki sauce)
tonytsang and kareny recipy
3- 水600ml (約1樽半豉油雞汁) (600 ml of water)

tonytsang and kareny recipy

做法 Steps

tonytsang and kareny recipy
1- 先將雞用約1湯匙鹽搽勻, 用凍水洗好, 汁料連同薑片放於煲內, 將雞打坐般坐入煲內, 快火煲滾汁料, 將雞脾部份蓋頂炆25分鐘 (圖1)  
tonytsang and kareny recipy
2- 將雞平放, 雞胸向上, 雞翼向底, 再蓋頂炆15分鐘(圖2), 熄火, 將雞反轉, 雞胸向底, 蓋頂焗15分鐘, 上碟待涼, 切件即成
tonytsang and kareny recipyand kareny recipy
1- Coast the 1 tbsp of salt over the chicken.  Clean it well under the cold water.  Put the ginger and sauce mix into a pot.  Put the chicken into the pot like standing down where the chest does not touch any sauce mix.  Heat it over high heat.  Cover and simmer for 25 minutes (fig.1)
tonytsang and kareny recipy
2- Turn the chicken over and let half of chicken soak into the sauce mix.  Keep the chest side out of the sauce mix.  Cover and simmer for 15 minutes (fig.2).  Turn off the heat.  Turn the chicken over again.  Let the chest side soak with the sauce mix.  Cover and simmer for 10 minutes.  Dish it up and let it cool down.  Chop it into pices and and serve
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貼士 Tips
1- 雞胸易熟又易老, 所以到最後先好將它整熟
tonytsang and kareny recipy
2- 炆雞時若雞汁變得太少, 就要加點熱水保充
tonytsang and kareny recipy
3- 雞要待涼才可切件, 否則皮肉很容易散開  
tonytsang and kareny recipy
4- 按這裡查看 "有關烹調術語"  的解釋
tonytsang and kareny recipy
1-  Chicken chest is easy to overcooked.  It is recommended to simmer it at the end.
tonytsang and kareny recipy
2- Add more hot water if the sauce mix evaporates too much when simmering
tonytsang and kareny recipy
3- Only chop the chicken when it is cold.


3- Click here to understand what is (Cooking terms in this recipe)


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